These are the Brownies I made for the Christmas Relief Society Party, 2009
Joy in the Journey
This recipe is so simple yet delicious! It was brought to me from another Sister in the ward when we lived in California. She was a caterer. I don't have a picture but it is the dessert I took to the Relief Society Christmas Party
1 box of Brownie Mix (plus eggs, oil and water)
1 jar of Raspberry Preserves
whip cream
raspberries
Nuts (optional)
Make brownies using brownie mix and recipe on the box ( I used the Costco, Ghirardelli Triple Chocolate)
mix in nuts if you would like
pour batter in a greased round cake pan
Bake and cool.
Turn out on plate
Top with raspberry preserves and dot with whip cream and raspberries
keep cold until serving
Showing posts with label Annie Chace. Show all posts
Showing posts with label Annie Chace. Show all posts
1/29/10
Creamy Chicken and Wild Rice Soup
This is one of the soups we served at our Relief Society Christmas Party. 2009
Joy in the Journey
4 cups chicken broth
1 cup uncooked wild rice
1 medium onion, diced
1 cup shredded carrot, I diced mine
3 cups milk
6 Tablespoons all-purpose flour
1/2 teaspoon black pepper
1 1/2 cups shredded chicken (cooked in crock pot with water and bullion)
Toppings: Shredded Cheddar Cheese, chives
In a large saucepan, combine the chicken broth and the wild rice. Bring to boiling. Reduce heat, cover ,and simmer for 50 min. or until rice is soft. Stir in the diced onion and shredded carrots; simmer for 5-10 min. longer or until tender.
In a small bowl. whisk together the milk, four, and pepper. Stir the milk mixture into the rice mixture, and cook until thickened and bubbly, stirring frequently. Add chicken and heat through but do not boil. Ladle the soup into bowls and top with shredded cheese and chives.
Joy in the Journey
4 cups chicken broth
1 cup uncooked wild rice
1 medium onion, diced
1 cup shredded carrot, I diced mine
3 cups milk
6 Tablespoons all-purpose flour
1/2 teaspoon black pepper
1 1/2 cups shredded chicken (cooked in crock pot with water and bullion)
Toppings: Shredded Cheddar Cheese, chives
In a large saucepan, combine the chicken broth and the wild rice. Bring to boiling. Reduce heat, cover ,and simmer for 50 min. or until rice is soft. Stir in the diced onion and shredded carrots; simmer for 5-10 min. longer or until tender.
In a small bowl. whisk together the milk, four, and pepper. Stir the milk mixture into the rice mixture, and cook until thickened and bubbly, stirring frequently. Add chicken and heat through but do not boil. Ladle the soup into bowls and top with shredded cheese and chives.
4/20/09
Chicken Licken'
This was the Chicken tomato- cream sauce that I brought to the RS birthday celebration. This recipe was tried one day because I was looking through a crock pot cock book and thought that it sounded interesting. I decided to give it a try, and it instantly became a favorite. I often times take it to potlucks, socials and serve it when the missionaries eat over. It feeds a lot and is so tasty, you might find yourself licken' the plate clean!
4-6 chicken breasts (I use boneless, skinless- the original recipe calls for thighs)
1 large onion chopped
2 cloves garlic, minced
1 Tbsp. Salt
1 & 1/3 Tbsp. Paprika
1 tsp. ground ginger
1 tsp. chili powder
2 (16 0z) cans cut up or diced tomatoes- I can never find this size, so I use the 14.5 0z size
1 can (4 oz) sliced mushrooms, drained
1- cup heavy cream
1 pkg of rigatoni (or any pasta)
add last two ingredients later.
makes 6-8 servings
(I doubled the recipe for the RS dinner)
Stir the ingredients in the crock pot except for the cream and pasta ( I usually add frozen chicken on the top, after I have stirred the other ingredients in)
Cook on High for 4-6 hours or low for 6-8 hours.
Boil noodles on the stove top and add cream to the crock pot at the end of cooking time.
( I have found that the mixture is still very runny, so I mix cornstarch and water together and stir it in at the end also. Last time I made it, for the RS dinner, I made two, one for the dinner and one for home. My family never turned off the crock pot and I found that the cream had thickened up nicely- try adding the cream in earlier to let it cook longer and thicken up.)
You can easily store a lot of the ingredients in your food storage.
This was the Chicken tomato- cream sauce that I brought to the RS birthday celebration. This recipe was tried one day because I was looking through a crock pot cock book and thought that it sounded interesting. I decided to give it a try, and it instantly became a favorite. I often times take it to potlucks, socials and serve it when the missionaries eat over. It feeds a lot and is so tasty, you might find yourself licken' the plate clean!
4-6 chicken breasts (I use boneless, skinless- the original recipe calls for thighs)
1 large onion chopped
2 cloves garlic, minced
1 Tbsp. Salt
1 & 1/3 Tbsp. Paprika
1 tsp. ground ginger
1 tsp. chili powder
2 (16 0z) cans cut up or diced tomatoes- I can never find this size, so I use the 14.5 0z size
1 can (4 oz) sliced mushrooms, drained
1- cup heavy cream
1 pkg of rigatoni (or any pasta)
add last two ingredients later.
makes 6-8 servings
(I doubled the recipe for the RS dinner)
Stir the ingredients in the crock pot except for the cream and pasta ( I usually add frozen chicken on the top, after I have stirred the other ingredients in)
Cook on High for 4-6 hours or low for 6-8 hours.
Boil noodles on the stove top and add cream to the crock pot at the end of cooking time.
( I have found that the mixture is still very runny, so I mix cornstarch and water together and stir it in at the end also. Last time I made it, for the RS dinner, I made two, one for the dinner and one for home. My family never turned off the crock pot and I found that the cream had thickened up nicely- try adding the cream in earlier to let it cook longer and thicken up.)
You can easily store a lot of the ingredients in your food storage.
12/8/08
Tuscan Minstone Soup
This soup is so great, and great for you too! I discovered this recipe out of the book Bob Greene, The Best Life Diet. I did make a few changes.....which he may not approve of...but I don't think it will kill ya, and it made it a little tastier.
Serves 6
2 Tablespoons olive oil (first change.....I added more oil!)
1 medium Zucchini, cut into 1/2- inch slices, about 2 cups
1 medium Squash, cut into 1/2- inch slices, about 2 cups
1 large carrot, finely diced, about 3/4 cup
1 small onion, finely diced, about 3/4 cup
2 cloves garlic, minced ( I added a little more)
1 teaspoon Italian seasoning ( I only had oregano...I used less but didn't measure)
4 cups all-natural reduced sodium chicken broth ( I used regular and at least doubled the amount)
one 15-ounce can diced tomatoes
one 15-ounce can cannellini beans, drained and rinsed ( I used great northern beans)
1/2 cup whole wheat Barilla PLUS or elbow pasta (used regular food storage elbow mac, I used more, which is why I used more broth and it made more servings)
3 fresh thyme sprigs
salt and pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips
Heat the oil in a dutch oven (Pot)over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning to the dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 min. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook, uncovered, at a low boil until the pasta is done, about 10 min. (I have done it this way, but for the party I made the noodles ahead of time). Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.
Per Serving: Calories: 193, Protein: 10g, Carbohydrate: 25 g, Dietary Fiber: 6, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Calcium: 130 mg, Sodium: 516 mg.
Serves 6
2 Tablespoons olive oil (first change.....I added more oil!)
1 medium Zucchini, cut into 1/2- inch slices, about 2 cups
1 medium Squash, cut into 1/2- inch slices, about 2 cups
1 large carrot, finely diced, about 3/4 cup
1 small onion, finely diced, about 3/4 cup
2 cloves garlic, minced ( I added a little more)
1 teaspoon Italian seasoning ( I only had oregano...I used less but didn't measure)
4 cups all-natural reduced sodium chicken broth ( I used regular and at least doubled the amount)
one 15-ounce can diced tomatoes
one 15-ounce can cannellini beans, drained and rinsed ( I used great northern beans)
1/2 cup whole wheat Barilla PLUS or elbow pasta (used regular food storage elbow mac, I used more, which is why I used more broth and it made more servings)
3 fresh thyme sprigs
salt and pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips
Heat the oil in a dutch oven (Pot)over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning to the dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 min. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook, uncovered, at a low boil until the pasta is done, about 10 min. (I have done it this way, but for the party I made the noodles ahead of time). Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.
Per Serving: Calories: 193, Protein: 10g, Carbohydrate: 25 g, Dietary Fiber: 6, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Calcium: 130 mg, Sodium: 516 mg.
10/9/08
Pecan Dream Bars
Some of you tried these at the craft activity...."come be corny with candy corn!" (great turn out! It was fun!) and asked for the recipe..Hope you enjoy!
I found this recipe one fall from a Paula Deen Magazine. It tastes wonderful! So close to eating Pecan pie. I have never found the almond brickle chips, so I have substituted white chocolate chips or milk, or semi-sweet chocolate chips. (I prefer the white). If any one knows where I can find Almond brickl chips...please let me know. I think that would make these irresistable.
makes 2 dozen
1 1/2 cups all-purpose flour
1 3/4 cups firmly packed brown sugar, divided
1/2 cup (1 stick) butter
4 large eggs
1/2 cup light corn syrup
1/3 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 (8 ounce) package almond brickle chips
Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.
Ina small bowl, combine flour, 3/4 cup brown sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. ( I use my mixer) Press mixure evenly into prepared pan. Bake 15 min.
In a medium bowl (mixer again) Combine eggs, remaining 1 cup of brown sugar, corn syrup and melted butter; stirring until smooth. Stir in vanilla, pecans and brickle chips. Pour over hot baked crust. Bake 30 min. or until set. Cool completely before cutting into squares.
10/5/08
Toffee Pumkin Squares
This is another recipe I grabbed off the internet. I thought they sounded different and yummy. Just another way to make pumpkin during the fall season. This is what I took to Dave Williams baptism.
1 cup flour
1/2 cup quick oats
1/2 cup light brown sugar
1/2 cup butter
1 (1 pound) can pumpkin
1 (13 ounces) can evaporated milk
1/2 tsp. salt
2 eggs
3/4 cup granulated sugar
1/4 tsp. ground cloves
1/2 tsp. ground ground ginger
1 tsp cinnamon
1/2 cup chopped pecans
1/2 cup light brown sugar
2 Tbsp. melted butter
Combine flour, oats, brown sugar and butter in mixing bowl until crumbly. Press into ungreased 13X9X2 inch pan. Bake at 350 degrees F for 15 min. Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour into crust. Bake for 20 min. at 350 degrees F.
Combine pecans, brown sugar and butter, Sprinkle over pumpkin filling return to oven and bake 15-20 min. cool before cutting.
1 cup flour
1/2 cup quick oats
1/2 cup light brown sugar
1/2 cup butter
1 (1 pound) can pumpkin
1 (13 ounces) can evaporated milk
1/2 tsp. salt
2 eggs
3/4 cup granulated sugar
1/4 tsp. ground cloves
1/2 tsp. ground ground ginger
1 tsp cinnamon
1/2 cup chopped pecans
1/2 cup light brown sugar
2 Tbsp. melted butter
Combine flour, oats, brown sugar and butter in mixing bowl until crumbly. Press into ungreased 13X9X2 inch pan. Bake at 350 degrees F for 15 min. Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour into crust. Bake for 20 min. at 350 degrees F.
Combine pecans, brown sugar and butter, Sprinkle over pumpkin filling return to oven and bake 15-20 min. cool before cutting.
Pumpkin Chocolate Chip Muffins
Every Year I make pumpkin Muffins, bread, cookies. I never keep the same recipe, they all seem to be about the same. This year I took a recipe off the internet and I took them to a baptism this morning. I think anything tastes good with milk chocolate chips in it!
3/4 cup sugar
1/4 cup oil
-MIX
2 eggs
ADD and MIX
3/4 cup canned pumpkin
1/4 cup water
ADD and MIX
Mix dry ingredients and then add to wet mixture
1 1/2 cup flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Fold in
1/2 cup milk chocolate chips
Fill lined muffin pan and bake at 400 degrees 20-25 min.
Makes about 1 & 1/2 dozen
10/4/08
Carmel Corn
This recipe came from my Mother. In the picture you can see the old paper she wrote the original recipe on. She discovered this one when she was living in Utah when I was just a baby....that would be about 38 years ago. While growing up she used to make carmel corn during the fall, close to Halloween. As my sisters and I started having kids we would get together at moms house to carve pumpkins and mom would make the carmel corn. We never had a bowl big enough to mix this in so she would use her large silver pot. We would leave the carmel corn in the pot and when ever you needed some you would go and tear off a hunk of popcorn for yourself. Who knows how many grimy hands were in and out of that community carmel corn pot......but we didn't care!
1 tsp. Vanilla
1 can Eagle Brand Milk
2 1/4 cups brown sugar
pinch of salt
1 cup Karo Syrup
1/4- 1/2 cup butter
makes enough for 20 apples or 3 gallons popcorn
*Make popcorn (I use my moms air popper)
*Measure out 3 gallons (maybe a little less if you really like the carmel gooey)
*Discard all unpopped kernals (so you don't break a tooth!)
*Set popcorn aside for later
*Put all ingredients in a heavy pot, except popcorn
*Stir constantly
*Cook to soft ball (I use a thermometer but my mom just cooks it until it starts to form a ball
when she drops it in a glass of cold water) careful not to burn this...it tastes
horrible.....trust me, I know!
*Pour over prepared popcorn and stir until popcorn is covered in carmel
*Butter hands (I use PAM)
*Roll into balls .... Or use a "community pot":)
This is so good that I have requests to bring it to the Craft Day in October! One more way to be corny!
9/30/08
Oatmeal Chocolate Chip Cookies
I discovered this recipe when a friend made them for us and dropped them off. They were the best Chocolate Chip Cookies I had ever had. We were living in Florida (2001) and I remember it was always so hard to get my cookies to puff up and not turn out flat When I baked them. (I think it was the humidity) These cookies turned out perfect every time, and tasted great! I found out that it was a recipe handed down to her, and every time I make them for some one, they always call for the recipe.
3/4 cup Brown Sugar
3/4 cup Sugar
2 Eggs
1 Cup Shortening
1 tsp. Vanilla
2 1/4 Cup Flour
1 tsp. Baking Soda
1 tsp. Salt
2 Cups Quick Oats
1 cup Milk Chocolate chips
Mix Sugar and eggs, beat until blended. Add the shortening and the vanilla. Cream. Dump flour, soda and salt in to mixer. Blend well, Stir in the oatmeal and the chocolate chips. Bake at 350 degrees for about 8-10 min. (I set my oven at 335 degrees, depends on how hot it gets). Makes about two and 1/2 doz. (They freeze well also)
I ALWAYS NEED TO DOUBLE THIS RECIPE!
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